In his new cookbook, 'Mark Bittman's Kitchen Matrix' (Pam Krauss Books, Oct. 27), Bittman builds on his How to Cook Everything line of books with 700 customizable recipes presented in matrix form. Continue reading at 'Publishers Weekly'
[ Publishers Weekly | 2015-09-30 00:00:00 UTC ]
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Written By: Charlotte Williams Publication Date: Thu, 02/06/2011 - 08:54 Orion has acquired The Pure Package: The Diet for Food Lovers by food and health entrepreneur Jennifer Irvine. Orion non-fiction editorial director Amanda Harris bought world rights to the title from agent Clare Hulton,... Continue reading at The Bookseller
[ The Bookseller | 2011-06-02 00:00:00 UTC ]
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Durham, North Carolina-based Food News Media, a b-to-b publisher serving the food and restaurant industry, has introduced Restaurant Management, a mobile magazine targeting full-service restaurateurs and executives. Continue reading at Folio Magazine
[ Folio Magazine | 2011-05-19 00:00:00 UTC ]
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Publication Date: Mon, 09/05/2011 - 13:07 Quadrille has scored four nominations for this year's Guild of Food Writers awards. Titles from Stevie Parle, Josceline Dimbleby, Mark Hix and Mark Diacono were shortlisted, with the latter's A Taste of the Unexpected squaring up against two Jacqui... Continue reading at The Bookseller
[ The Bookseller | 2011-05-09 00:00:00 UTC ]
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Pop-up restaurants and gourmet food trucks have become ubiquitous in many American cities, drawing in customers who follow trends, enjoy food, and don't mind waiting outside in extreme temperatures for schnitzel, grilled cheese, or fancy slushies (and actually might tweet about the whole... Continue reading at Publishers Weekly
[ Publishers Weekly | 2011-04-04 00:00:00 UTC ]
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As you may have heard, the cookbook sensation of the season, if not the decade, is Modernist Cuisine, a six-volume magnum opus on contemporary cooking principles that will set you back roughly $500. Self-published by Nathan Myhrvoldthe genius founder of Microsoft's research division,... Continue reading at Slate
[ Slate | 2011-04-01 00:00:00 UTC ]
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As the Paris Cookbook Fair gets underway next month, cookbook publishers are getting ready to do some shopping--and not just the sort that involves stocking up on Dijon mustard and bonbons from Fauchon. Continue reading at Publishers Weekly
[ Publishers Weekly | 2011-02-14 00:00:00 UTC ]
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The faludhaj from The Sweets of Araby is indeed very, very sweet, like concentrated honey, which is essentially what it is. The sesame oil and toasted ground almonds contribute a nice roasted flavor, which adds dimension; still, I couldnt imagine eating more than a couple small spoonfuls of this. Continue reading at Publishers Weekly
[ Publishers Weekly | 2011-02-07 00:00:00 UTC ]
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